Oven-Roasted Lemon Herb Spatchcock Chicken (Sunday)
Makes 6 to 8 servings (6 servings for 4-pound chicken, 8 servings for 5-pound chicken) 1 lemon, sliced
Several stems of fresh herbs (such as thyme, rosemary, oregano)
1 whole chicken (4 to 5 pounds)
5 tablespoons butter, room temperature
2 tablespoons chopped parsley 1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano (or fresh thyme)
1 tablespoon lemon zest 1 clove garlic, minced ½ teaspoon coarse salt ½ teaspoon pepper
Prep time: 20 minutes. Cooking time: 30 minutes. Preheat oven to 425 degrees.
Arrange lemon slices and stems of fresh herbs in center of a baking sheet with sides. Place chicken on cutting board, breast-side down and tail up. Using kitchen scissors, cut along both sides of backbone and discard. Turn chicken over and press down in center of the breastbone until you hear a slight crack. Place chicken, cut-side down, on top of lemon and herb bed.
In a bowl, combine butter, parsley, rosemary, oregano, lemon zest, garlic, salt and pepper. Reserve 1 tablespoon of herb butter. Gently loosen skin on chicken. Spread remaining herb butter under skin. Spread reserved 1 tablespoon herb butter over skin.
Roast in preheated oven 30 minutes, or until meat thermometer registers 165 degrees, and serve.
Per serving (without skin): 207 calories, no carbohydrate, 28g protein, 10g fat (3.5g saturated), 94mg cholesterol, 265mg sodium, no fiber. Calories from fat: 43%.